Eggplant Rolls with Cream Cheese
Ingredients
| — | 2 средноголеми патладжана |
| — | 2 с.л. лимонов сок |
| — | 1 ч.л. зехтин |
| — | 4 с.л. Philadelphia Light |
| — | 2 с.л. сметана |
| — | 1 стрък зелен лук, накълцан на ситно |
| — | 2 домата (може да се използват и изсушени) |
| — | 1 скилидка чесън, наситнена |
| — | ¼ ч.л. сушен риган |
| — | ⅛ ч.л. черен пипер |
Instructions
- Preheat the oven to about 230°C. Prepare 2 flat baking trays and spray them with non-stick cooking spray.
- Trim the ends of the eggplants. Slice the eggplants into thin slices (about 5-6 mm thick). Arrange them on the prepared trays.
- In a small bowl mix the lemon juice and olive oil. Brush the mixture with a small brush over each side of the eggplant slices.
- Bake in the heated oven for about 20 minutes, turning the slices once so they become lightly golden. Transfer the baked eggplant to a plate to cool.
- Meanwhile, in a small bowl mix the tomatoes, Philadelphia Light cream cheese, cream, spring onion, garlic, oregano and black pepper. Stir well.
- Spread about 1 tsp of the mixture evenly over each eggplant slice. Roll up, starting from the narrower end.
- Arrange the finished rolls on a suitable plate (they can also be served with tomato sauce). Enjoy!